Mushroom Chettinadu (Mushrooms in spicy gravy) South Indian

Today I am so happy and relaxed as i’ve learned quite a few things about blogging. Last few days, I’ve been struggling to learn the art of blogging .As a novice blogger, I was lost at many places,with no one around to ask help for. Most of the time, when I want to publish a post,my family is out for their work &school. I would feel terrible without help to solve the issue but Google always was beside me, helping me to find a way out.Love you Google! muah!!!
Today, I got some nice mushrooms in my kitchen. My friends have been asking me for some nice south Indian vegetarian recipes. So, i decided to make Chettinadu Mushroom masala for dinner.

My choosy teenager Adi also loved it. Well, that gives me a lot of confidence to post the recipe here.

Ingredients
Oil – 4 to 5 tbsp
freshly grated coconut – 1 cup
green cardmoms – 3 nos
cloves – 3 nos
poppy seeds – 2 tbsp
cashew nuts – 10 nos
whole red chillies – 3 ( upto u)
coriander seeds – 2 tbsp
fennel seeds- 1 tsp
cumin seeds – 1 tsp
Onion – 1 big
tomatoes – 1 medium size
Ginger – 1 inch( minced)
chopped garlic – 1 tsp
curry leaves- 1 strand
turmeric pdr – 1 pinch
salt – to taste
Mushrooms – 200 gm ( Cut into 4 equal piece)
Mustard seeds – 1/2 tsp

Soak cashew nuts and poppy seeds in water for 20 minutes.
First You have to make a dry roasted masala.
1. Add 2 tbsp oil in a pan. Add cardamoms and cloves into the oil.Add whole coriander,cumin seeds,fennel seeds,red chillies and freshly grated coconut into the pan and roast for 7 to 8 minutes on medium flame.
2. Transfer the above masala into a mixie along with cashew nuts ,ginger and poppy seeds. Grind to a fine smooth paste.Keep aside.
3.Add some oil in a wok/kadai. Add finely chopped onions and garlic and saute till golden brown. Add tomatoes, turmeric and some red chilli powder into the kadai. Saute for 2 minutes. Now add the roasted and ground masala into the kadai. Saute for 4 minutes. Add the washed and cut mushrooms and salt into it. Mix gently and saute on high flame for 3 minutes. Now on low flame ,cover and cook for 10 minutes.Stir occasionaly.
5.Add water for your preferred consistency. Once the gravy is nice brown and aromatic, switch off the flame.
4. In a small pan, heat one tsp of oil and add mustard seeds and curry leave into it . Pour it over the gravy as seasoning.
Enjoy hot with any type of breads or rice.